With the holidays approaching, will you be pulling out your Grandmother’s silver for the banquet table? In this engaging presentation, Carolyn Tillie will discuss the history and advances in British metalworking trades and techniques and their influence on silversmiths worldwide. With an emphasis on travel equipage from the 18th and 19th centuries, she will walk us through the invention of Old Sheffield Plate in 1743 through the rise of electroplate, and sharing examples from her expansive collection, will bring us into the Victorian and Edwardian eras with their novelty and specialty cutlery, from asparagus, anchovy, lemon, and oyster forks to bonbon, jelly, mote, and olive spoons.
Carolyn Tillie specializes in food-themed jewelry and artwork as well as being a published culinary historian. She has an MFA in jewelry and metalsmithing from California State University, Long Beach, as well as a Certified Master Chef certificate from Epicurean School in Los Angeles and the Level Two certification from the Wine Spirit Education Trust. After writing Oysters, A Global History for Reaktion Press, she curated several art exhibitions in conjunction with the release of her 2019 book, A Feast for the Eyes – Edible Art from Apple to Zucchini. Currently working on her third book on Aphrodisiacs with noted historian Ken Albala, she is co-founder of Bay Area Culinary Historians, and has presented several papers at the Oxford Food Symposium
To set the festive spirit, Tillie has shared a recipe for hot mulled wine from the 1825 edition of Elizabeth Hammond’s Modern Domestic Cookery.
6:30: Sign in to Zoom
6:40: Presentation followed by general Q & A
The program is free to members, although advance registration is required. Please RSVP through Eventbrite at https://britishmetalworkingtrade.eventbrite.com
Nonmembers and guests are invited for $10.
Reminders and a Zoom link will be sent on the day of the program, once you register.